Preheat oven to 350 degrees F.  Line 2-3 baking sheets with parchment paper, Silpat liners or leave ungreased. 

Using a standing or hand-held mixer, in a large bowl, cream the butter and sugar together until light and fluffy.  Beat in sour cream.  Add eggs, one at a time, blending well after each addition.   

Stir in the all-purpose flour, baking soda, salt and nutmeg until just combined.  Turn dough out onto a floured board.  Roll to about 1/4-inch thick.  Cut out into desired shapes.  Place about 2-inches apart onto prepared pans.  Bake for 9 to 11 minutes or until bottoms are lightly golden.  Cookies will puff, but not spread, during the bake time.  Allow to cool on wire racks.  Serve plain or lightly frost with buttercream frosting or a powdered sugar glaze*. Store in a tightly sealed container for up to 5 days.